Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

Öztürk, İsmet; Caliskan, Oznur; Törnük, Fatih; Özcan, Nihat Ali; Yalçın, Hasan; Başlar, Mehmet; Sağdıç, Osman

doi:10.1016/j.lwt.2015.03.003

Cited by 134 publications

(172 citation statements)

References 31 publications

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“…As in our study, in vitro antimicrobial testing of rosemary extract rich in carnosic acid showed moderate effect on Gram‐positive and even less effect on Gram‐negative bacteria . Conversely, acetic acid (tested as pure acid or vinegar) showed good antimicrobial activity against Pseudomonas strains, and other Gram‐positive and Gram‐negative strains . Additionally, also inhibition of lipases, proteases and H 2 S production as parameters of spoilage potential was proved to be the most effective for the combination.…”

Section: Discussionsupporting

confidence: 61%

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

et al. 2020

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BACKGROUND Aquaculture is the fastest growing food‐production sector, and common carp (Cyprinus carpio) is one of the most cultivated fish species in the world. Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. Pseudomonas and Shewanella are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases). RESULTS With in vitro testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against P. fragi, P. psychrophila, S. putrefaciens and S. xiaemensis at concentrations of 3.13 and 1.56 mg mL−1. The combination was the most effective in inhibiting growth of selected bacteria in food model, and production of lipases and proteases during 9 days at 5 °C. In situ testing of antimicrobial dip treatment of carp meat determined that aerobic mesophilic, total psychrotrophic, Pseudomonas and hydrogen sulfide producer counts were reduced in all treatments, with the most prominent influence being shown by the combination and buffered vinegar. CONCLUSIONS Our study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well‐known and researched antioxidant properties but low in situ antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 61%

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

et al. 2020

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“…. Antioxidant potential of vinegars could be related to the type of the raw materials of vinegars . In this study, antioxidant activity of grape vinegars changed between 5.39 and 14.43 according to DPPH assay while the values ranged from 7.72 to 17.96 with respect to ABTS assay in GV5 and GV3, respectively (Table ).…”

Section: Resultsmentioning

confidence: 65%

“…Sweet lime fruit–peel combined vinegar exhibited the highest inhibitory effect on E. coli and S. typhi , while sweet lime peel vinegar showed the highest inhibition of Klebsiella species . Ozturk et al compared home‐made vinegars with industrial vinegars with respect to their antimicrobial properties and demonstrated that Turkish traditional vinegars showed lower antimicrobial activity compared with industrial vinegars.…”

Section: Resultsmentioning

confidence: 99%

Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

et al. 2017

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Vinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulphonic acid assays. Antimicrobial activities of vinegars were examined with an agar disc diffusion method with Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin‐3‐O‐galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity. Copyright © 2017 The Institute of Brewing & Distilling

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“…ORAC and TEAC levels of traditional wine vinegar were 10.50 µmol/mL TE and 13.50 mmol/L TEAC, while ORAC and TEAC levels of the industrial wine vinegar were 8.84 µmol/mL TE and 10.37 mmol/L TEAC [9]. In another study of traditional vinegar samples, the highest level of total phenolic and flavonoid compounds and the levels of anti-radical activity were obtained in grape vinegars [10]. Chou et al [11] demonstrated that Chinese black vinegar contained polyphenolic substances, especially catechin and chlorogenic acid.…”

mentioning

confidence: 88%

Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

Seydim¹,

Güzel‐Seydim²,

Doğuç³

et al. 2016

FFHD

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Background:Oxidative stress is the result of an imbalance between the rates of free radical production and elimination via endogenous antioxidant mechanisms such as antioxidant enzymes, which include glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT). There are mainly two vinegar production methods. The first is the surface method which is also known as the traditional method. The second method is known as the industrial method or submerged method which involves the use of a submerged culture with supplemented aeration.Objective: The aim of this study is to determine the effects of grape and apple cider vinegar consumption against oxidative stress in rats fed a high cholesterol diet.Methods: Fifty-four male, adult Wistar albino rats were included in this study. Rats were fed for 7 weeks by oral gavage as given in the experimental procedure. Rats were sacrificed at the end of the experiment and blood samples were collected. Catalase (CAT) activity, malondialdehyde level (MDA), glutathione peroxidase (GSH-Px) activity, superoxide dismutase (SOD) activity were analyzed. Grape and apple vinegar fermentation products prepared using both the surface culture method and submerged methods were prepared. The total antioxidant activity of vinegar samples were measured by Oxygen Radical Absorbance Capacity (ORAC) and 2,2'-azinobis (3-ethlybenzthiazoline)-6-sulfonic acid (ABTS) methods. Results: Levels of CAT, GSH-Px, SOD in high cholesterol diet group (CHCNT) were significantly decreased while MDA levels were significantly increased in control rats fed with the high-cholesterol diet (CHCNT) when compared to the Control group (CNT) (P<0.05). Levels of MDA, which is the end-product of lipid peroxidation, were significantly decreased in the apple cider vinegar administered groups when compared to the CHCNT (P<0.05). GSH-Px levels were significantly increased in rat groups, which were fed with the vinegars produced by traditional surface methods (P=0.03, P=0.001 respectively) as compared to the CHCNT. SOD levels of rat groups which were fed with all the vinegars were significantly increased as compared to CHCNT group (p<0.05). Conclusions:This study indicated that a high cholesterol diet increased lipid peroxidation and consumed the antioxidant enzymes. Although the impact of vinegars on antioxidant enzyme activity differs, the use of vinegar and especially vinegars produced by surface culture methods seem to have favorable effect in vivo.

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Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

Cited by 134 publications

References 31 publications

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

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